Ingedients
- 100g KALOGIROS green olives, pitted and roughly chopped
- 250ml whole milk
- 75ml good strong fish stock
- 45g butter
- 60g plain flour
- 1 clove of garlic, finely chopped
- 100g raw tiger prawns, shelled, de-veined and roughly chopped
- 1 tbsp extra virgin olive oil
- 1 large free range egg, beaten
- 100g breadcrumbs, made from stale, crustless white bread
- olive oil for deep frying
- Salt and freshly ground white pepper
Directions
- In a frying pan, gently sauté the garlic in 1 tablespoon of oil over a medium heat until soft but not coloured
- Add in the prawns and cook for 3-4 minutes until the pieces are all pink. Stir in the olives then set aside for the moment
- In a saucepan, bring the milk and the stock to the boil. In another pan, melt the butter over a low heat then stir in the flour and cook gently for 5 minutes, breaking up the mixture and not letting it brown
- Gradually add in the milk and stock, beating really well until the mixture become silky smooth. Increase the heat slightly and cook for 5-7 minutes, stirring continuously, to cook out the flour.
- Remove the pan from the heat and stir in the prawn and olives. Add salt and pepper to taste. Transfer the mixture to a shallow dish and press a sheet of clingfilm onto the surface. Allow to cool then chill for at least two hours or overnight
- In separate, shallow bowls put the beaten eggs and the breadcrumbs. Lightly oil your hands and roll 1 ½ tablespoons of the chilled mix (approx. 30g) into balls. Refrigerate again for 20-30 minutes
- Heat some oil in a deep pan for frying to 190c. Dip the croquetas into the beaten egg then into the breadcrumbs. Deep fry in small batches for around 2-3 minutes until crisp and lightly golden. Drain on kitchen paper while you cook the rest. Served hot…